MEAT-LESS SPAGHETTI
My picky-picky husband is a "meat and potatoes" man through and through. If a meal doesn't center around meat.....well, he doesn't call it a real meal.
That's why I came up with this "Meat-less Spaghetti" (for myself) to counter hubby's "steak night". It is total COMFORT FOOD !!!
1/4 cup olive oil1 medium sweet onion (chopped)(2) 14.5 ounce cans diced tomatoes (Italian style)1/2 teaspoon garlic powder (not garlic salt)pinch of cayenne pepper (see note below)1/2 teaspoon kosher salt (see note below)2 teaspoons dry basil leaves2 teaspoons sugar1/4 teaspoon black pepper8 ounces button mushrooms12 ounces spaghetti noodles
Saute chopped onion in the olive oil until they look sort of transparent and smell "sweet-ish". Put cooked onions (don't drain) in a large Crockpot (I think mine is a 7 quart size"). Add the diced Italian style tomatoes, garlic powder, cayenne, basil, kosher salt, black pepper and sugar; mix well. Cook on high for about 3 hours. After 3 hours, clean the mushrooms and take the stems off. Chop the stems in the food processor and slice the mushroom caps (nice and thick), then put them in the sauce to cook for about 30 minutes.
While the mushrooms are cooking, boil the spaghetti noodles (in salted water) until they are HALF WAY DONE (important).
Strain the noodles and turn the Crockpot down to LOW. Add the noodles to the sauce and continue cooking for about...
Source:
coleens recipes
URL:
http://coleensrecipes.blogspot.com.es/
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